Coconut Buns

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Soft, buttery, and warm, straight out of the oven – these are the best Pan de Coco! Once you try this coconut buns recipe, you will never want to go back to store-bought Pan de Coco.

Pan De Coco is another popular bakery staple in the Philippines, which you can easily make at home! Freshly grated coconut is the best to use for the filling; however, I didn’t have freshly grated coconut here in Denmark. So, I was hooked to use desiccated coconut and rehydrate it with boiled water.

And I used washed brown sugar for the filling, so if you are using dark brown sugar, you will have a browner in color.

These Pan de Coco are soft and light buns wrapped around a moist coconut filling. They are freezer-friendly and can be reheated in a microwave.

I can honestly say that these are the softest Pan de Coco I have ever baked, but I can’t guarantee how long they stay soft since they disappear in no time. 😉

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

If you try this recipe, please rate it and leave a comment below. I love hearing from you! You can also follow me on InstagramFacebook, and YouTube to see what I am getting up to.

You will need:

For the dough

  • 180 grams bread flour + 1 tbsp for kneading
  • 13 grams cup granulated white sugar
  • 1 tsp instant dry yeast
  • pinch of tsp salt
  • 80 grams milk, lukewarm
  • 1 egg, room temperature
  • 43 grams butter, melted and cool until lukewarm
  • 1 egg beaten with 1 tsp water, for egg wash

For the coconut filling

  • 50 grams dried sweetened grated coconut
  • 60 grams boiling water
  • 100 grams dark or light brown sugar
  • 15 grams butter, softened at room temperature
  • 16 grams cornstarch
  • 1/2 tsp vanilla extract


For the dough

  1. In the bowl of a stand mixer, add all the dry ingredients – flour, sugar, salt, and yeast, then stir them together. Make a well in the middle.
  2. Then add the wet ingredients – milk, eggs, and melted butter. Knead the dough with the dough hook until smooth and elastic. Take the windowpane test.
  3. Place the kneaded dough in a well-oiled or greased bowl. Cover with a kitchen towel or plastic film and allow to rise for 60 minutes, or until it doubles in size.

For the filling

  1. While the dough is rising, make the filling; soak the dried shredded coconut in the boiling water for 15 minutes.
  2. Mix the cornstarch, sugar, and vanilla in a separate bowl, then add it to the coconut.
  3. Melt the butter in a saucepan, add the coconut-sugar mixture, and keep it on low heat until it thickens. Keep stirring to avoid it burning. Please remove it from the heat and let it cool.

Forming and shaping the Coconut Buns

  1. Punch down and divide the dough into equal portions.
  2. Form each dough into a ball, flatten it by hand or a rolling pin.
  3. Place about 1 tbsp of filling at the center.
  4. Gather the ends together and pinch them to form a ball, and twist to seal the edges. Place seam side down on a baking sheet with parchment paper. Cover with plastic film while you’re shaping the rest of the dough. Let it rise until it doubles in size, about 60 minutes.
  5. 15 minutes before baking, preheat your oven to 180 degrees Celcius (350F).
  6. Before baking, brush the top of each dough with egg wash.
  7. Bake for 15 minutes, or until the top becomes golden brown.
  8. Let the coconut buns cool on a wire rack. Enjoy!


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